[Code of Federal Regulations]

[Title 9, Volume 2]

[Revised as of January 1, 2007]

From the U.S. Government Printing Office via GPO Access

[CITE: 9CFR319.303]



[Page 318-319]

 

                  TITLE 9--ANIMALS AND ANIMAL PRODUCTS

 

     CHAPTER III--FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF 

                               AGRICULTURE

 

PART 319_DEFINITIONS AND STANDARDS OF IDENTITY OR COMPOSITION--

Table of Contents

 

       Subpart M_Canned, Frozen, or Dehydrated Meat Food Products

 

Sec. 319.303  Corned beef hash.



    (a) ``Corned Beef Hash'' is the semi-solid food product in the form 

of a compact mass which is prepared with beef, potatoes, curing agents, 

seasonings, and any of the optional ingredients listed in paragraph (b) 

of this section, in accordance with the provisions of paragraphs (a) 

(1), (2), (3) and (4) of this section and the provisions of paragraph 

(c) of this section.

    (1) Either fresh beef, cured beef, or canned corned beef or a 

mixture of two or more of these ingredients, may be used, and the 

finished product shall contain not less than 35 percent of beef



[[Page 319]]



computed on the weight of the cooked and trimmed beef. The weight of the 

cooked meat used in this calculation shall not exceed 70 percent of the 

weight of the uncooked fresh meat.

    (2) ``Potatoes'' refers to fresh potatoes, dehydrated potatoes, 

cooked dehydrated potatoes, or a mixture of two or more of these 

ingredients.

    (3) The curing agents that may be used are salt, sodium nitrate, 

sodium nitrite, potassium nitrate, or potassium nitrite, or a 

combination of two or more of these ingredients. When sodium nitrate, or 

sodium nitrite, potassium nitrate, or potassium nitrite is used it shall 

be used in amounts not exceeding those specified in a regulation 

permitting that use in this subchapter or in 9 CFR Chapter III, 

Subchapter E, or in 21 CFR Chapter I, Subchapter A or Subchapter B.

    (4) The seasonings that may be used, singly or in combination, are 

salt, sugar (sucrose or dextrose), spice, and flavoring, including 

essential oils, oleoresins, and other spice extractives.

    (b) Corned beef hash may contain one or more of the following 

optional ingredients:

    (1) Beef cheek meat and beef head meat from which the overlying 

glandular and connective tissues have been removed, and beef heart meat, 

exclusive of the heart cap, may be used individually or collectively to 

the extent of 5 percent of the meat ingredients;

    (2) Onions, including fresh onions, dehydrated onions, or onion 

powder;

    (3) Garlic, including fresh garlic, dehydrated garlic, or garlic 

powder;

    (4) Water;

    (5) Beef broth or beef stock;

    (6) Monosodium glutamate;

    (7) Hydrolyzed plant protein;

    (8) Beef fat;

    (9) Mechanically Separated (Species) when derived from carcasses of 

cattle may be used in accordance with Sec. 319.6.

    (c) The finished product shall not contain more than 15 percent fat 

nor more than 72 percent moisture.

    (d)(1) When any ingredient specified in paragraph (b)(1) of this 

section is used, the label shall bear the following applicable 

statement: ``Beef cheek meat constitutes 5 percent of the meat 

ingredient,'' or ``Beef head meat constitutes 5 percent of the meat 

ingredient,'' or ``Beef heart meat constitutes 5 percent of the meat 

ingredient.'' When two or more of the ingredients are used, the words 

``Constitutes 5 percent of meat ingredient'' need only appear once.

    (2) Whenever the words ``corned beef hash'' are featured on the 

label so conspicuously as to identify the contents, the statements 

prescribed in paragraph (d)(1) of this section shall immediately and 

conspicuously precede or follow such name without intervening written, 

printed, or other graphic matter.



[35 FR 15597, Oct. 3, 1970, as amended at 43 FR 26425, June 20, 1978; 47 

FR 28257, June 29, 1982; 64 FR 72175, Dec. 23, 1999]